Cook The Book: Carolyn Mclemore'S Cornbread Salad

Name: Cook The Book: Carolyn Mclemore'S Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 large eggs; 3 cups buttermilk; 2 cups yellow cornmeal; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt, finely ground; 1 can (4 ounces) chopped jalapeno peppers; 1 package (1 ounce) ranch-style salad dressing mix; 1 container (8 ounces) sour cream; 1 cup mayonnaise; 3 large tomatoes, chopped; 1/2 cup chopped green bell pepper; 1/2 cup chopped scallions; 2 cans (16 ounces each) pinto beans, drained and rinsed; 3 cups shredded cheddar cheese; 1 can (15 ounces) corn, drained; 1 pound bacon, cooked until crisp and crumbled

Servings: persons

1 tablespoon vegetable oil
2 large eggs
3 cups buttermilk
2 cups yellow cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt, finely ground
1 can (4 ounces) chopped jalapeno peppers
1 package (1 ounce) ranch-style salad dressing mix
1 container (8 ounces) sour cream
1 cup mayonnaise
3 large tomatoes, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped scallions
2 cans (16 ounces each) pinto beans, drained and rinsed
3 cups shredded cheddar cheese
1 can (15 ounces) corn, drained
1 pound bacon, cooked until crisp and crumbled

1
Make the cornbread: Preheat the oven to 450u00b0F. Coat the bottom and sides of a 10-inch cast-iron skillet with the vegetable oil; place skillet in oven to heat.
2
Whisk the eggs and buttermilk together in a large bowl. Add the cornmeal, baking soda, baking powder, salt, and jalapenos while stirring briskly. Pour the batter into the hot skillet. Bake for 15 minutes or until lightly browned. Cool on a rack; crumble into a bowl.
3
Make the salad: Combine the dressing mix, sour cream, and mayonnaise in a small bowl; set aside. Combine the tomatoes, bell pepper, and scallions in another bowl.
4
Place half the crumbled cornbread in the bottom of a large serving bowl. Spoon on half the pinto beans; top with half the tomato mixture, half the cheese, half the corn, and half the bacon. Spread on half of the dressing. Repeat the layers, ending with the dressing. Cover with plastic wrap and chill for at least 2 hours before serving.

3234

kcal

Calories

276

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 large eggs, 3 cups buttermilk, 2 cups yellow cornmeal, and more.

Yes, Cook The Book: Carolyn Mclemore'S Cornbread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!